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Hi Charis! I’d say you’re probably safe to make this up to 2 days before. Store covered in the fridge until you’re ready to serve. We’ve enjoyed this up to 4 days after I made it. Usually, it gets eaten within a day but we had a dish hiding behind a gallon of milk and when it was found post 4 days, it was gobbled up in a flash. To play it safe I’d still stick with no more than about 48 hours becuase it’s made with fresh fruit. Hope this helps. 🙂

Hi Brooklyn! Yes, you can use this as a filling for a cake. If you don’t want extra you can halve the recipe or you can make a full batch, enjoy the leftover or use on the top of the cake (as a decorative touch). We love this raspberry mousse in this raspberry filled chocolate mousse cake (link at the end of this comment)! I would let the raspberry mousse chill and set for 30-min or so before using it as a filling though. This will give it time to stabilize. https://kitchencents.com/raspberry-filled-chocolate-mousse-cake-with-chocolate-ganache/